This tempeh recipe with homemade jerk sauce, broccoli, cauliflower, spinach, and bell peppers is so easy to whip up for breakfast or brunch. And, It’s a nice switch from tofu scramble.
Where to buy tempeh
Tempeh is widely available at lots of grocery stores and online. I’d try Googling your local grocery stores to see if they have it available. I’ve listed a few of my favorite tempeh brands below for you to check out.
How to cook this tempeh recipe
- In a medium pot over medium-high heat, combine 3-4 cups of water, sea salt, and bring to a boil. Blanch the tempeh for 3 minutes, then transfer to a container or bowl to cool. Crumble or cube the tempeh.
- With a fork, pierce the cooled tempeh several times so that it will absorb more of the marinade. Pour over jerk marinade over the tempeh.
- If you have the time, marinate the tempeh for at least 4hrs, covered, in the fridge. But if you are short on time then just marinate the tempeh for 15-30 minutes.
- Lightly oil a large heavy-bottomed and place it over the medium-low heat.
- Heat the vegan butter (sub for oil of your choice) in a skillet over medium heat. Add the garlic and saute until golden, about 1 minute.
- Begin to add the washed & prepped vegetables, starting with those that will need the most cooking time (i.e. such as root vegetables). Turn them over, slowly adding all of the vegetables (I used broccoli, cauliflower, bell peppers, & spinach) based on their thickness and cooking time. Cook the vegetables until they are all tender.
- Sprinkle the white wine, if using, over the mixture and saute for another minute, turning the vegetables over until the alcohol in the wine is cooked off. Turn off the heat.
- Add the crumbled or cubed tempeh to the pan of veggies, stir, and combine everything using the residual heat of the pan to warm the tempeh. Add the spinach and continue turning the mixture over until the spinach is wilted. Turn the flame on low, if needed.
- Serve with avocado, herbs, and bbq sauce or simply use a sauce of your choice. Enjoy!
How to cook a tempeh recipe so it tastes good every time
What I love most about this tempeh recipe is that it’s perfect for every season. Tip 1: When you are ready to use your tempeh you’ll need to boil a pot of water, add the tempeh and let it cook for at least 5 minutes. This will help the tempeh to soften and take away some of the bitter flavors. Tip 2: Use a simple marinade to give it some flavor like rice vinegar (or apple cider vinegar), tamari or soy sauce, maple syrup, neutral cooking oil, and hot sauce (or sriracha), salt, and black pepper. Let it marinate in those flavors for at least an hour.
I love tempeh but it does need flavor and what’s great about tempeh is that it takes on the flavor of whatever it’s added to. For this tempeh recipe, I thought it would be nice to add a homemade jerk marinade to the tempeh for an easy vegan breakfast idea.
Tempeh nutrition value
Tempeh is usually made with legumes, nuts, seeds, or whole grains. It’s rich in protein and fiber. 3 ounces of tempeh (85 grams) provides 7 grams of fiber, which is 28% of the recommended daily intake.
Jerk Tempeh Scramble with broccoli, cauliflower, bell peppers, & spinach.
Ingredients
- jerk marinade use as much as you want
- 8 oz tempeh
- 6 cups mixed vegetables chopped
- sea salt & black pepper to taste
- 1 garlic clove smashed and chopped
- 2 tbsp vegan butter sub for oil of your choice
- 1/4 cup white wine optional
- bbq sauce optional
- fresh herbs optional
Instructions
- In a medium pot over medium-high heat, combine 3-4 cups of water, sea salt, and bring to a boil. Blanch the tempeh for 3 minutes, then transfer to a container or bowl to cool. Crumble or cube the tempeh.
- With a fork, pierce the cooled tempeh several times so that it will absorb more of the marinade. Pour the jerk marinade over the tempeh.
- If you have the time, marinate the tempeh for at least 4hrs, covered, in the fridge. But if you are short on time then just marinate the tempeh for 15-30 minutes.
- Lightly oil a large heavy-bottomed and place it over the medium-low heat.
- Heat the vegan butter (sub for oil of your choice) in a skillet over medium heat. Add the garlic and saute until golden, about 1 minute.Begin to add the washed & prepped vegetables, starting with those that will need the most cooking time (i.e. such as root vegetables).
- Turn them over, slowly adding all of the vegetables (I used broccoli, cauliflower, & bell peppers) based on their thickness and cooking time. Cook the vegetables until they are all tender.
- Sprinkle the white wine, if using, over the mixture and saute for another minute, turning the vegetables over until the alcohol in the wine is cooked off. Turn off the heat.
- Add the crumbled or cubed tempeh to the pan of veggies, stir, and combine everything using the residual heat of the pan to warm the tempeh. Add the spinach and continue turning the mixture over until the spinach is wilted. Turn the flame on low, if needed.
- Serve with avocado, herbs, and bbq sauce or simply use a sauce of your choice. Enjoy!
Want more? Check out these recipes…
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